I had some left-over cornbread and plenty of ground venison and wanted to create a new casserole. The family loved it! Look up my recipe for Cornbread Louisiana Style or use any cornbread mix. This casserole is a great combination of the good ol' southern cuisine and Tex-Mex.
Preheat oven to 350 degrees.
Cook taco meat according to package directions.
Lightly grease a medium size casserole dish.
Layer the casserole. Crumble half the cornbread on bottom. Sprinkle a third of your cheese on top of the cornbread. Layer your taco meat next. (If you want to add any fresh vegetables, I would layer them next.) Then more cheese. Crumble the other half of the cornbread on top. Sprinkle the last bit of cheese on top of your cornbread.
Bake for about 25 minutes. If you like a toasty top, broil on high for a couple of minutes. Serve with your favorite salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (467g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1019 | ||
Calories from Fat: 419 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.5g | 62 % | |
Saturated Fat 17.8g | 89 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 166.4mg | 51 % | |
Sodium 2491.8mg | 86 % | |
Potassium 712.9mg | 19 % | |
Total Carbohydrate 107.1g | 31 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 96.2g | ||
Protein 42.8g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1019
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